Pronunciation: [fˈɪlət] (IPA) 
The word "filet" is often pronounced as "fil-ay" or "fil-let", which can create confusion in its spelling. The correct spelling is "filet", with the pronunciation being [fiˈleɪ] in IPA phonetic transcription. The silent "t" at the end of the word is a remnant of its French origin. In French, the word is spelled "filet" and pronounced with a short "e" sound, making it easier to understand why the "t" is silent in the English version.
A filet, spelled as "fillet" in British English, is a noun that refers to a boneless cut of meat or fish. It is derived from the French word "filet," meaning a slice or strip of fish or meat.
In the context of gastronomy, a filet generally refers to a tender and lean piece of meat or fish that has been carefully trimmed of any bones and fatty parts. This type of cut is highly coveted for its tenderness and ease of cooking. Fish filets can come from various species such as salmon or cod, while meat filets are commonly made from beef tenderloin or chicken breast.
The term "filet" is also used outside of the culinary world, mainly in the context of craft and construction. In these contexts, a filet refers to a thin strip or narrow band, often made of wood, metal, or any other material, used for decorative purposes or as a reinforcement. For instance, a filet may be used to create decorative patterns on furniture or to strengthen the edges of a book cover.
In summary, a filet is a boneless cut of meat or fish that is highly valued for its tenderness. It can also refer to a thin strip or band used for decorative or reinforcing purposes.
* The statistics data for these misspellings percentages are collected from over 15,411,110 spell check sessions on www.spellchecker.net from Jan 2010 - Jun 2012.
The word "filet" is derived from the Old French term "fie, fil" meaning "thread" or "string". It can be traced back to the Vulgar Latin word "filum", which has the same meaning. Over time, the word evolved to refer specifically to a thin, delicate slice of meat, often used for culinary preparations. Today, "filet" is commonly used to describe a boneless piece of meat or fish, particularly when it is tender and typically served as an individual portion.
